| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eat-lf, Lowfat, Mc-recipe, Salads | 6 | servings | |
INGREDIENTS
| 1 1/3 | lb | Medium potatoes |
| 2/3 | c | Low-fat mayonnaise |
| OR salad dressing | ||
| 1/2 | c | Thinly sliced celery |
| 1/3 | c | Chopped green bell pepper |
| 2 | Green onions; thinly sliced | |
| OR 1/4-cup chopped onion | ||
| 1 | tb | Prepared mustard |
| 1 | ts | Vinegar |
| OR tarragon vinegar | ||
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Hard-cooked egg; coarsely chopped | |
| 2 | tb | Skim milk; or more |
| Celery leaves | ||
| Paprika |
INSTRUCTIONS
OPTIONS 1. POTATOES: about 4 medium. Wash potatoes and cut into cubes (about 4 cups cubed). Leave the skin on, if you like. In a covered saucepan, cook potatoes in enough boiling water to cover for 20 to 25 minutes or till just tender. Drain well. 2. In a large bowl, combine the mayonnaise, celery, green pepper, onions, mustard, vinegar, salt and pepper. 3. Add potatoes and egg. Toss lightly to mix. Cover and chill for 6 to 24 hours. If you'd like a creamier salad, stir in the skim milk before serving. 4. Serve garnished wit h celery leaves and sprinkled with paprika, if you like. Serve as side-dish Note: If you're watching the cholesterol in your diet, you can leave out the egg or use egg whites. For variety, try substituting a different sweet pepper--yellow, brown, purple, red or orange--for the green one. [per serving: 140 calories, 3 g protein, 30 g carbohydrate, 1 g fat (6% cff), 36 mg cholesterol, 482 mg sodium.] Notes: http://midwestliving.com/salads/ "Leaving the skin on the potatoes adds fiber to this classic side dish. Low-fat mayonnaise or salad dressing helps cut the fat to 1 gram per serving, compared with about 25 grams in a typical creamy potato salad. The mustard spices up the flavor." Hanneman 1998 June Recipe by: Midwest Living By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.
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